Tharavu 'piralan' in creamy coconut milk

duck curry
Duck curry Thais cuisine

Succulent duck meat perfectly cooked in creamy coconut milk is the dream of any food lover. The black pepper adds the extra spiciness to this delicious dish which goes well with appam, pathiri, or chapathi.

1 kg duck meat (cut into small pieces)
1 ½ tbsp chili powder
½ tsp turmeric powder
Salt as required
2 green chilies (sliced)
2 tomatoes (sliced)
1 ½ cup shallots (sliced)
1 tbsp ginger (finely chopped)
1 tbsp garlic (finely chopped)
1-2 cinnamon sticks
5-6 cloves
5-6 cardamoms
¾ tsp fennel seeds
3-4 bunches curry leaves
1 tbsp black pepper corns (finely powdered)
½ cup thick coconut milk
2 tbsp coconut oil

Marinate the duck pieces with chili powder, turmeric powder, green chilies, tomatoes and salt as required
In a pressure cooker, add the marinated duck pieces and half cup of water
Cook until the pressure cooker gives off 6-7 whistles
Keep the cooked duck aside
Crush the cinnamon sticks, cardamoms, cloves, and fennel 
Keep this masala aside by covering with a lid to preserve the aroma
Heat coconut oil in a pan
Add shallots, chopped ginger and garlic
Sauté well
Add curry leaves and give it a stir
Add the cooked duck meat including the resting juices
Stir and reduce the excess water
Add the previously prepared masala and black pepper powder
Roast well
Add the thick coconut milk
Mix well
Turn off the heat when the gravy gets thickened and the duck meat is tender
Tastes best when served hot

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